Ingredients
Units
- 3 lbs lamb stew meat, cut into 2-4 inch pieces
- 1 large onion, sliced
- 1–2 tsp salt
- 1 tsp pepper
- 1 Tbsp freshly minced ginger or 2 tsp ground ginger
- 3 cinnamon sticks
- 2 ½–3 cups water
- 3 Tbsp pomegranate molasses, plus extra
- 1 cup pomegranate seeds, divided
- fresh parsley, mint and/or cilantro for serving
Instructions
- Heat a heavy casserole with a little oil over medium-high heat. Sear lamb pieces on each side until lightly golden.
- Add salt, pepper, ginger, cinnamon stick, pomegranate molasses and half the pomegranate seeds.
- Add 2-2 1/2 cups water, until meat is cover. Bring to a boil.
- Reduce the heat to low-medium, cover and continue to cook over low heat for about 2 hours. Check on stew periodically, and add more water if needed. Lamb should be fork tender when it is done.
- Serve stew over couscous or rice. Drizzle top of stew with additional pomegranate molasses (around 1-2 Tbsp), the remaining pomegranate seeds and freshly chopped herbs such as parsley, mint and/or cilantro.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Slow-Cooked
- Cuisine: Sephardi